Cyprus Gyro Burger

Cyprus Gyro Burger

James 4

"This dish is a delicious crucible of American, Greek, and Turkish cuisine. My entire family and friends love it so much, it makes a regular appearance at all of our cookouts. It's spicy, it's zesty, it's pure deliciousness. Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the grated cucumber on a heavy-duty paper towel or clean kitchen towel. Top with another towel, and pat dry; set aside. Scoop the yogurt into a large square of fine cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
  2. Transfer the strained yogurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice. Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated. Mix in the garlic, dill, and drained cucumbers; cover and refrigerate.
  3. Combine the red onion, 1 teaspoon lemon juice, and sumac. Cover and refrigerate.
  4. Place the ground beef in a bowl and add the minced onion, red pepper flakes, coriander, cumin, Urfa biber, and butter. Mix gently with your hands until all of the ingredients are well distributed.
  5. Place bell pepper in blender and blend until it is mostly pureed. Pour off any excess liquid, and add the bell pepper and kosher salt to the meat; mix well. Divide the meat into 4 equal portions and form into patties slightly larger than the buns, as the patties will shrink a bit.
  6. Preheat an outdoor grill for high heat, and lightly oil the grate.
  7. Brush the patties with 2 tablespoons olive oil and grill on high and direct heat about 5 minutes per side or until done to your liking. Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the lemon-soaked red onion and sumac mixture.


  • Cook's Notes
  • Ground sumac and Urfa biber, a dried Turkish pepper, are available in Middle Eastern markets or online.
  • You can also substitute Greek yogurt for the strained yogurt.



I use all recipes for all my recipes and I have never written a review. That's how good these are. I shaped these into logs and used a whole wheat low carb wrap along with the sauce and some to...

Very Tastey! I did make a few changes. Used sour cream instead of yogurt and did not have the spices of sumac or coriander so did without and they were still great. Served with tomatoe slices...

Really great burgers. I used about 1½ cups of Greek yogurt and skipped the straining step. The urfa biber was wonderful; it has a smoky, almost chocolatey flavor. I didn't need a whole red onion...

i m not shure what is the common between burger and gyro, but anyway,the recipe has its originality.The red bell pepper doesnt enrich significantly the taste of the burger especially after 1 1/...

Very good! I mixed with lamb and it was delish between pita bread(try pita recipe on this site). Thank you!

These were the bomb! We ate them in pitas with cucumbers, onions, and tzatziki sauce. These made the best burgers I have ever hade in my entire life.